How To Make Pasta and Chinese Cabbage in Ginger Broth
Brimming with Asian flavors, pasta, Chinese cabbage, and tofu are combined for a filling dish that’s made tastier with light mirin-flavored ginger broth.
Serves:
Ingredients
- 3cupslow-sodium chicken broth,canned, or homemade stock
- 6tbspsoy sauce
- ¼cuprice wine vinegar
- ¼cupmirin
- 1tbspfresh ginger,minced
- 2clovesgarlic
- 2tspAsian sesame oil
- 2tspsugar
- 1½tspsalt
- ¾lbspaghettini
- ¾lbChinese cabbage
- ½lbfirm tofu
- 1lbpork loin chop
- 3scallions,including green tops
Instructions
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In a medium stainless-steel saucepan, combine the broth, soy sauce, vinegar, mirin, ginger, garlic, sesame oil, sugar, and salt. Bring just to a simmer, stirring occasionally.
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In a large pot of boiling salted water, cook the spaghettini for about 8 minutes until almost done. Drain. Return the pasta to the pot.
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Add the hot ginger broth to the pasta along with the cabbage and tofu. Bring back to a simmer and cook for 1 minute. Add the pork and scallions. Remove from the heat and let sit for about 1 minute until the pork is just done.
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Serve and enjoy.
Recipe Notes
In place of mirin, a sweet low-alcohol Japanese cooking wine, you can use 3 tablespoons sweet sherry, or 3 tablespoons dry sherry plus 1½ tablespoons sugar.
Nutrition
- Calories: 732.07kcal
- Fat: 24.17g
- Saturated Fat: 6.58g
- Monounsaturated Fat: 9.02g
- Polyunsaturated Fat: 6.11g
- Carbohydrates: 75.55g
- Fiber: 5.42g
- Sugar: 6.01g
- Protein: 49.65g
- Cholesterol: 71.44mg
- Sodium: 1500.20mg
- Calcium: 542.64mg
- Potassium: 1248.52mg
- Iron: 5.14mg
- Vitamin A: 197.55µg
- Vitamin C: 41.72mg
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